Glucono delta-lactone
1000005
225991631
2008-07-16T10:28:41Z
Slashme
451287
"balance between the two" -> "balance between the lactone form and the acid form"
{{Chembox new
|Reference = <ref>''Merck Index'', 13th Edition, '''4469'''.</ref><ref>Beil. '''18''', V, 5, 11</ref>
|ImageFileL1=Glucono-delta-lactone-2D-skeletal.png
|ImageSizeL1=
|ImageFileR1=D-glucono-delta-lactone-3D-balls.png
|IUPACName=(3''R'',4''S'',5''S'',6''R'')-3,4,5-trihydroxy-6-(hydroxymethyl)tetrahydro-2''H''-pyran-2-one
|OtherNames=
|Section1= {{Chembox Identifiers
| CASNo=90-80-2
| PubChem=736
| SMILES=C(C1C(C(C(C(=O)O1)O)O)O)O
}}
|Section2= {{Chembox Properties
| Formula=C<sub>6</sub>H<sub>10</sub>O<sub>6</sub>
| MolarMass=178.14 [[gram|g]]/[[mole (chemistry)|mol]]
| Appearance=
| Density=
| MeltingPt=
| BoilingPt=
| Solubility=
}}
|Section3= {{Chembox Hazards
| MainHazards=
| FlashPt=
| Autoignition=
}}
}}
'''Glucono delta-lactone''' ('''GDL''') is a [[nature|naturally]]-occurring [[food additive]] used as a [[sequestrant]], an [[acid]]ifier, or a [[Curing (food preservation)|curing]], [[pickling]], or [[leavening agent|leavening]] agent. It is a [[lactone]] (cyclic [[ester]]) of <small>D</small>-[[gluconic acid]]. Pure GDL is a [[white]] [[odor]]less [[crystal]]line powder.
GDL is commonly found in [[honey]], [[fruit]] [[juice]]s, and [[wine]]. Being acidic, it adds a tangy [[taste]] to [[food]]s, though it has roughly a third of the [[Taste#Sourness|sourness]] of [[citric acid]]. It is metabolized to [[glucose]]; one [[gram]] of GDL yields the roughly the same amount of [[metabolism|metabolic]] energy as one gram of [[sugar]].
Upon addition to water, GDL is partially [[hydrolysis|hydrolysed]] to [[gluconic acid]], with the balance between the lactone form and the acid form established as a [[chemical equilibrium]]. The rate of [[hydrolysis]] of GDL is increased by heat and high [[pH]].<ref>{{cite journal |author=Pocker Y, Green E |title=Hydrolysis of D-glucono-delta-lactone. I. General acid-base catalysis, solvent deuterium isotope effects, and transition state characterization |journal=J. Am. Chem. Soc. |volume=95 |issue=1 |pages=113–9 |year=1973 |month=January |pmid=4682891 |doi= |url=}}</ref>
==References==
<references/>
[[Category:Food acidity regulators]]
[[Category:Curing agents]]
[[Category:Lactones]]
[[Category:Pickling agents]]
[[Category:Leavening agents]]
[[Category:Sequestrants]]
[[Category:Garde manger]]
[[de:Glucono-1,5-lacton]]
[[hu:Glukono-delta-lakton]]
[[ja:グルコノラクトン]]
[[vi:Glucono delta-lacton]]